Lemon Parmesan Zucchini Risotto
If you have a bounty of zucchini right now, this zucchini risotto with lemon and parmesan cheese is the perfect recipe to make. Absolutely delicious and easy to make.
Ingredients
- Zucchini. I used both grated zucchini and zucchini rounds to garnish the finished risotto with. This is optional though.
- Onion. Shallots can be substituted.
- Fresh garlic cloves.
- Arborio rice. Use a short grain rice like arborio or Carnaroli for the perfect creamy risotto.
- White wine. I used Sauvignon Blanc but any dry white wine of your choice will work and you can leave it out if you prefer an alcohol-free version.
- Vegetable stock/Vegetable broth.
- Butter. I used salted butter but unsalted butter can be used too.
- Parmesan cheese. Use a vegetarian alternative like nutritional yeast for a vegan risotto.
- Fresh lemon juice and zest.
- Salt and black pepper.
- Optional: Fresh herbs like basil, parsley, oregano or fresh thyme can be added.
How to make zucchini risotto
In a large skillet or deep frying pan over medium heat, fry the zucchini slices in extra-virgin olive oil until golden brown on both sides. Remove with a slotted spoon and set aside. Add the onion to the pan and cook for 1-2 minutes until softened slightly then add the garlic. Sauté until fragrant then add the grated zucchini. Cook for 5-6 minutes until the zucchini has softened then add the rice. Stir to mix the rice and zucchini then pour in the wine. Allow the wine to cook down for a few minutes then ladle in the chicken stock, one ladle at a time, allowing to simmer and stirring the rice in between each addition of liquid. This constant agitation is what allows the risotto to get creamy.
Continue until the rice is cooked to your preference then add lemon zest, a squeeze of lemon juice, a few tablespoons of butter and grated Parmesan cheese. Stir in then season to taste with salt and pepper. Serve the risotto immediately with the fried zucchini slices and more grated cheese.
Can I make this ahead?
Risotto is definitely best served immediately as it can become starchy and stodgy once refrigerated. Leftovers can however be kept in an airtight container in the fridge for up to 4 days. Leftover risotto is amazing used as Arancini (little crispy balls of fried rice). If you want to prep this risotto recipe ahead, I would suggest cooking it only half way so that the rice is still quite firm then spreading out onto a sheet pan and chilling. Before serving, simply add to a deep pan and continue the cooking by adding stock and stirring as directed.
Risotto recipes
Lemon Parmesan Zucchini Risotto
Ingredients
- 2 tbsp olive oil
- 8 medium zucchini (approximately 500g/1lb of zucchini)
- 1 onion finely chopped
- 4 garlic cloves minced/grated
- 2 cups arborio rice
- 1 cup white wine
- 5-6 cups vegetable broth/stock
- 2 tbsp butter
- juice and zest of 1 lemon
- 1 cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Slice two of the zucchini into thin slices and grate the rest on a box grater.
- In a large, deep pan or skillet, fry the zucchini slices in extra-virgin olive oil until golden brown on both sides.
- Remove with a slotted spoon and set aside.
- Add the onion to the pan and cook for 1-2 minutes until softened slightly then add the garlic.
- Sauté until fragrant then add the grated zucchini.
- Cook for 5-6 minutes until the zucchini has softened then add the rice.
- Stir to mix the rice and zucchini then pour in the wine.
- Allow the wine to cook down for a few minutes then ladle in the chicken stock, one ladle at a time, cooking and stirring the rice in between each addition.
- Continue until the rice is cooked to your preference then add lemon zest, a squeeze of lemon juice, a few tablespoons of butter and grated Parmesan cheese.
- Stir in then season to taste with salt and pepper.
- Serve the risotto immediately with the fried zucchini slices and more grated cheese.